Banana Pudding Pound Cake recipe

4.56 from 9 votes

Get all the classic banana pudding flavor in a moist pound cake without using any pudding mix in the batter. This recipe features a creamy cream cheese frosting and is perfect for banana lovers.

Prep Time10

Cook Time1 15

Course: Dessert

Cuisine: American

Keyword: banana pudding pound cake

Servings: people

Calories: 696kcal

Author: Ashley Frederick

Ingredients

Ingredients needed for the Pound Cake:
3 c all-purpose flour
3 c granulated sugar
8 oz. cream cheese - room temperature
1 ½ c unsalted butter - room temperature
5 large eggs - room temperature
2 bananas - mashed
½ teaspoon baking powder
½ teaspoon salt
2 tsps banana extract
Ingredients for the Icing:
3.5 oz banana pudding mix
1 ¼ c milk (cold)
4 oz cream cheese- room temperature
7 oz condensed milk
4 oz. Cool Whip
Nilla wafers (1 box)

US Customary - Metric

Instructions

To make the Icing (Prepare first as it needs time to chill)
In a large bowl, add the pudding mix and whisk in the milk until combined.
Add the condensed milk and whisk to combine.
In another bowl, using a hand or stand mixer blend the cream cheese and Cool Whip together.
Fold the Cool Whip and cream cheese mixture into the pudding mix mixture until combined. Cover the bowl with plastic wrap and refrigerate for two hours.
To make the Pound Cake:
Preheat your oven to 325 degrees.
Cream the butter and sugar together in a large bowl until light and fluffy (approximately 5 minutes).
Add the cream cheese and mix until combined.
Add in the banana extract and mix.
Add the eggs one at a time mixing until combined after each addition.
Combine the flour, salt, and baking powder.
Add the flour mixture to the bowl, alternating with the mashed bananas, beginning and ending with the flour mixture.
Pour the batter into a 12-cup bundt pan prepared with baking spray and smooth the top of the cake.
Bake for 75 minutes or until the cake is golden brown. (Insert a wooden toothpick into the center of the cake. The cake is done when the toothpick comes out clean.)
Allow the cake to cool for approximately 20 minutes before removing it from the pan to complete the cooling process. Allow the cake to completely cool before adding the icing.
After the icing has chilled for two hours, remove it from the refrigerator. Using a rubber spatula or similar, spread the icing on the cake as desired.
Then place the Nilla wafers on the cake as desired. Decorate with additional icing if you like.
Serve and enjoy!

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Notes

⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly.

⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be a room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be a room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature.

⇢ Properly cream the butter and sugar together– Blend the ingredients together for approximately five minutes until light and fluffy.

⇢ Add the eggs one at a time– Eggs must be added one at a time mixing until combined after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.

⇢ Don’t overmix your batter– Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon.

⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.

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